Green Goddess Quinoa Bowl (Printable Version)

Nourishing morning bowl with fluffy quinoa, fresh vegetables, avocado, egg, and creamy herb dressing.

# What You'll Need:

→ Quinoa Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Toppings

04 - 1 cup baby spinach, chopped
05 - 1/2 cup cucumber, diced
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 2 large eggs
09 - 1 tablespoon olive oil
10 - 2 tablespoons feta cheese, crumbled (optional)
11 - Freshly ground black pepper, to taste

→ Green Goddess Dressing

12 - 1/4 cup Greek yogurt
13 - 2 tablespoons fresh parsley, chopped
14 - 2 tablespoons fresh chives, chopped
15 - 1 tablespoon fresh tarragon, chopped
16 - 1 tablespoon lemon juice
17 - 1 small garlic clove, minced
18 - 1 tablespoon olive oil
19 - Salt & pepper, to taste

# How To Make:

01 - Bring water and salt to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Whisk together Greek yogurt, parsley, chives, tarragon, lemon juice, garlic, olive oil, salt, and pepper in a small bowl until smooth and well combined. Set aside.
03 - Chop spinach, dice cucumber, and halve cherry tomatoes while quinoa cooks. Slice avocado immediately before serving to prevent oxidation.
04 - Heat olive oil in a skillet over medium heat. Crack eggs into pan and cook to desired doneness, with sunny side up or over-easy recommended for runny yolks.
05 - Divide cooked quinoa evenly between two serving bowls. Arrange spinach, cucumber, tomatoes, avocado slices, and crumbled feta if using on top of the quinoa.
06 - Place one cooked egg atop each bowl. Drizzle green goddess dressing generously over the assembled bowls. Finish with freshly ground black pepper to taste. Serve immediately while warm.

# Expert Advice:

01 -
  • You get that fancy brunch feeling at home in under 40 minutes
  • The protein and fiber keep you full straight through to lunch
  • Those fresh herbs make everything taste like spring no matter the season
02 -
  • Rinse quinoa thoroughly unless you want a bitter breakfast
  • The dressing tastes even better if you make it the night before
  • Slice avocado at the very last moment to keep it looking fresh
03 -
  • Use a microplane for the garlic so it disappears into the dressing
  • Warm your quinoa slightly in the microwave before topping if it has been refrigerated

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